Cranberry Panettone Bread Pudding with Preserved Lemon Whipped Cream

The combination of the Cranberry and the richness of the panettone gives this bread pudding its distinctive texture and richness. A favorite for the winter holiday, but delicious anytime of the year with leftover bread. 

INGREDIENTS: 

1 Tablespoon unsalted butter                                                                                      1/2 pound panettone bread, cut into cubes (about 3 cups)                                                                                           3/4 cup Bella Cucina Cranberry Conserve or Cranberry Applesauce 
4 large eggs
3 cups heavy whipping cream
1/2 cup + 2 Tablespoons sugar
1 teaspoon vanilla extract
1/2 cup Bella Cucina Preserved Lemon Cream

PREPARATION: Preheat oven to 350 degrees.

In 8" diameter oven-proof casserole dish, lightly coat with butter. layer slices of panettone to cover bottom of the dish. Top the bread with the Cranberry Conserve or Applesauce. In a mixing bowl, add eggs, 2 cups cream, 1/2 cup sugar, vanilla extract and lemon cream, reserving 2 tablespoons of the lemon cream for the whipped cream topping. Beat with a whisk until smooth. Add the Pour over the panettone and let sit for a few minutes, allowing the bread to soak up the liquid. Sprinkle top with remaining 2 Tablespoons of sugar and bake until golden brown and slightly puffed around the edges.

In mixer, beat the remaining one cup of whipping cream and 2 Tablespoons lemon cream until light and fluffy, with soft peaks. Serve with bread pudding hot out of the oven or at room temperature.